A fruit pico de gallo featuring strawberries, mango, melon, coconut and cayenne pepper– by Deanna Segrave-Daly
But I’m sure no one is complaining because after all, strawberry season in our neck of the woods (East Coast and Midwest) is short and sweet. Serena even briefly considered buying a strawberry farm while whipping up a 4 ingredient/15 minute Fresh Strawberry Pie last week.
So I figured it was high time for pairing some strawberry sweet with a bit of heat.
Lately, if I see a sweet treat paired with a kick of cayenne, a smoke of chipotle or a dash of black pepper, I’m all in.
So, that’s why I wanted to recreate Serena’s Strawberry Pico de Gallo, which she submitted to a berry contest a few years back. Even thought another one of her submissions won, I figured it was high time to bring this recipe back to light, which was inspired by a visit to small restaurant in Tuscon, AZ.
Essentially, pico de gallo (which means rooster’s beak in Spanish) is any type of uncooked, fresh salad or salsa. This fruit version pairs strawberry, mango and cantaloupe with the tropical flavor of coconut and a touch of fiery heat from cayenne pepper.
So, I challenge you to experiment with adding a kick of spice or heat to your favorite desserts. For inspiration, check out these "sweet plus heat" flavor combos.
And if you do so or if you have favorite sweet + heat dessert, please share in the comments below! Or let me know how you are enjoying your strawberries these days.
A fruity pico de gallo with strawberries, mangos, melons and coconut, balanced with a kick of cayenne pepper! Tweet this
Strawberry Mango Pico de Gallo
- 1 pound strawberries, washed and halved
- 2 mangoes, peeled, cut into bite-sized chunks
- ½ cantaloupe, peeled, cut in bite-sized chunks
- Juice of one lime
- 1 tablespoon sweetened, flaked coconut
- ¼ teaspoon of cayenne pepper or chili powder
- 1/8 teaspoon kosher or sea salt
- Mix fruit together in large bowl. Toss with lime juice. Sprinkle with coconut, cayenne pepper and salt. Serve immediately.